Description
This Roasted Turkey Breast recipe delivers juicy, flavorful turkey with a fragrant herb butter that infuses the meat with garlic, thyme, rosemary, and sage. Perfect for a smaller holiday meal or anytime you want tender, savory turkey without roasting a whole bird, this straightforward oven-roasted dish promises delicious results with simple ingredients and easy preparation.
Ingredients
Units
Scale
Turkey
- 1 Whole or Half Bone-in Turkey Breast, or boneless
Herb Butter
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 cloves garlic, minced
- 1 1/2 teaspoons fresh thyme, chopped
- 1 1/2 teaspoons fresh rosemary, chopped
- 1/2 teaspoon fresh sage, chopped
Instructions
- Thaw and Prep Turkey: If your turkey breast is frozen, thaw it in the refrigerator, allowing roughly 24 hours for every 5 pounds. Remove the thawed turkey from the fridge about 20 minutes before cooking to let it come to room temperature for even roasting.
- Preheat Oven: Set your oven to 325°F (163°C) so it reaches the correct temperature by the time you’re ready to roast.
- Make Herb Butter: In a bowl, combine softened unsalted butter with minced garlic, salt, black pepper, fresh thyme, rosemary, and sage. Mix thoroughly until the herbs and garlic are evenly distributed.
- Prepare Turkey Breast: Remove the turkey breast from packaging and pat it dry on all sides with paper towels. Season the skin lightly with salt and pepper. Carefully loosen the skin from the breast meat, then spread a spoonful of herb butter underneath the skin, covering both sides. Rub the remaining herb butter all over the outside skin of the turkey.
- Roast the Turkey: Place the turkey breast in a baking dish or sheet pan and position it in the center of the preheated oven. Roast for about 14 to 15 minutes per pound. Use a meat thermometer inserted into the thickest part of the breast to monitor doneness; remove the turkey when it reaches just under 165°F (74°C) as it will continue to cook while resting.
- Rest Before Carving: Take the turkey out of the oven and cover it loosely with aluminum foil. Let it rest for at least 15 minutes to allow the juices to redistribute, ensuring moist and tender meat when sliced.
Notes
- Bone-in Turkey Breast includes both skin-on breast portions connected by the backbone and ribs after removing the leg, thigh, and cavity parts.
- A half turkey breast (single breast) can also be used, with a reduced cook time accordingly.
- For guidance on carving turkey, check out photos and videos available online.
- Resting the turkey after cooking is critical to preserve juiciness and flavor.
Nutrition
- Serving Size: 1 serving (approx. 6 oz roasted turkey breast)
- Calories: 320 kcal
- Sugar: 0.3 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 110 mg
